Tequila-Lime Shrimp Tacos with Assorted Toppings

Last night I made roasted chicken with tomatillo-poblano sauce again. I wanted to change things up a bit, so I also made mango salsa to go with it. I think both the poblano sauce and the salsa are a little better the second day when the flavors have had a good chance to meld. I made plenty of both, so I decided to make shrimp tacos for dinner tonight. Since this is a pretty quick meal, I made some additional toppings: guacamole, a lime-chipotle sauce (made with low-fat, plain greek yogurt instead of sour cream), roasted poblanos, grilled green onions (from my CSA veggie box), and some greens from my veggie box (escarole and frisee).

It sounds like a lot, but really didn’t take that much time – I put together the various toppings while the shrimp was marinating (I used a tequila-based marinade similar to the one I used when I made steak tacos a while back). Since I was using a grill-pan for the shrimp, I used it to grill the green onions and also to roast the poblano. The poblano takes a little while to roast on the grill pan (longer than in the oven), so I kept it in the pan while I was preparing the guacamole and the lime-chipotle sauce. By the time these were done, I was ready to cook the shrimp. Five minutes later (give or take) the tacos were ready to assemble.

I used warmed, sprouted corn tortillas from Whole Foods, and filled them the following (I didn’t put all of the toppings in every taco – I used an assortment in each):

  • Grilled tequila-lime shrimp (recipe below)
  • Roasted tomatillo-poblano sauce
  • Mango salsa (recipe below)
  • Guacamole (recipe below)
  • Lime-chipotle sauce (recipe below)
  • Grilled green onions
  • Grilled roasted poblanos
  • Roughly-chopped frisee and escarole

Tequila-Lime Shrimp

Combine in a medium bowl:

  • Juice from 2 limes (I wound up with about 3 Tbsp.)
  • 1/4 cup good-quality tequila (preferably 100% agave tequila)
  • 2 Tbsp. olive oil
  • 3 cloves garlic, roughly chopped
  • 1 pound shrimp, peeled and deveined (I prefer larger shrimp, but 21-30 was on sale, so that’s what I bought today)

Toss the shrimp periodically to be sure it all has a chance to be in the marinade. When ready, heat a grill pan (or your grill) over medium-high heat. Working in batches so you don’t over-crowd the pan and cause the shrimp to steam, add shrimp to the pan, cook for 1-2 minutes and turn. Cook until cooked through. (The time will depend on the size of your shrimp – mine took less than 5 minutes.)

Mango Salsa

Combine in a bowl:

  • 1 ripe mango, peeled and diced
  • 1 red onion, finely diced
  • 1 jalapeno, most of the seeds and ribs removed, diced very fine (optional)
  • 1/3 cup juice from lemons, limes, or a combination (I started with lime juice when I made this last night, but ran out of limes, so I used lemons for the rest)
  • 1 bunch of cilantro, roughly chopped (I use stems and all – use more or less according to your taste)
  • 1/3 cup olive oil
  • 1 tsp salt
  • honey to taste (if your mangos are very ripe, you may not need much – if any – honey; my mango wasn’t as ripe as I prefer, so I used two big squeezes of local honey)

Stir, and allow to sit for at least 1 hour (preferably overnight) to allow the flavors to develop and combine.

Guacamole

I don’t do anything very fancy when I make guacamole – I want the flavor of avocado to shine through. I’d be tempted to just use fresh avocado on my tacos, except that I probably would’t use it all and the juice in the guacamole helps it to keep longer (in my opinion).

Combine in a bowl:

  • 1 ripe avocado (flesh scooped from the skin and pit removed), mashed with a fork
  • juice of 1 lemon (or lime, if you prefer)
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • hot-sauce to taste (optional)

Mix together with a fork until it has reached your desired consistency (I like mine to be a little bit chunky).

Lime-Chipotle Sauce

I like to use plain low-fat (or non-fat) greek yogurt in place of sour cream anytime I can. In a sauce filled with other flavorful ingredients, yogurt is one of my favorite ingredients.

In a bowl combine:

  • 1/2 cup plain, low-fat (or non-fat) greek yogurt
  • juice from 1 lime
  • 1/2 tsp. cumin
  • 1/2 tsp. chipotle chili powder (this results in a pretty spicy sauce – you can use less, or use regular chili powder, if you won’t want something spicy)

Stir to combine



Advertisements
This entry was posted in Greens, Latin, salsa, Shrimp, Tomatillos and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s